Portlebay Hot Chocolate Recipes (seriously good!)

Winter is the time for hot chocolate. It’s cold, we all like chocolate treats and we love being a big kid from time to time! So, we took the time to experiment with some Portlebay Popcorn inspired hot chocolate recipes and they were delicious! Have a read below, experiment and pop us a message about your hot chocolate experience! (It’ll be yummy we promise!)

Salted Caramel Hot Chocolate with a Splash of Rum, inspired by Lightly Salted Portlebay Popcorn 

salted
Salted Caramel Hot Chocolate

You will need:

  • 25ml of spiced rum
  • 2 tsp dulce de leche or thick caramel
  • 250ml whole milk
  • 75g milk chocolate chopped
  • Sea salt
  • Whipped cream to serve

(serves one)

Step 1: Mix the rum and dulce de leche in small bowl, until they are smooth.

Step 2: Warm the milk in a saucepan over a medium heat until it starts to simmer. Then remove the saucepan from the heat and pop in the chocolate, stir until the chocolate has melted.

Step 3: Pop the saucepan back on the medium heat until warm and then add the rum mixture along with a pinch of sea salt. Pour the chocolate goodness into a mug and add the whipped cream and raspberries!

Alcoholic Raspberry Hot chocolate, inspired by Very Berry Portlebay Popcorn 

chambord
Alcoholic Raspberry Hot Chocolate

You will need:

  • 250ml milk
  • 140g of dark chocolate chopped
  • 100ml double cream
  • 25ml chambord
  • Whipped cream, jam and Raspberries to serve

(serves one)

Step 1: Add all ingredients excluding the Chambord, whipped cream and raspberries to a saucepan over a medium heat. Stir until the chocolate is melted.

Step 2: Once the chocolate has melted continue to stir, as the mixture should thicken. Then add in the Chambord.

Step: Pour into a mug and top with whipped cream, jam and raspberries.

Chilli and Cinnamon Hot chocolate, inspired by Cinnamon Portlebay Popcorn 

chillincin
Chilli and Cinnamon Hot Chocolate

You will need:

  • 250ml milk
  • 1 cinnamon stick
  • 1 tsp chilli powder
  • 150g milk or dark chocolate chopped
  • whipped cream to serve

(serves one)

Step 1: Heat the milk and cinnamon stick in a saucepan over a medium heat, for 6-8 minutes or until boiling. Set aside for 10 minutes to infuse.

Step 2: Strain the milk into a clean saucepan and discard any captured solids. Heat again over a medium heat for 3-4 minutes or until hot (don’t boil). Then reduce the heat to a lower temperature and add the chocolate. Stir the mixture until the chocolate has melted and add the chilli powder.

Step 3: Pour into a mug and top with whipped cream! YUM!

 

 

Banana Oat Pancakes

Bored of your regular smashed avocado on toast? Fancy kicking your pancake game up a notch? Using no flour and no sugar, these banana oat pancakes are a barely naughty alternative to your regular Sunday brunch!

For 1 person you will need:

 

• 1 banana

• 1 egg

• 65g of rolled oats

• ½ a teaspoon of baking powder

• A pinch of salt

• A pinch of cinnamon (depending on your cinnamon taste levels)

• Whatever you would like to serve! We used maple syrup, fresh raspberries and cherries, and a sprinkling of Cinnamon Swirl Popcorn.

Method:

 

• Use either a blender or tonnes of elbow grease to mush up the banana and egg, and then use your remaining strength to mix in the oats, baking powder, cinnamon and salt.

• It can be as smooth as you like it – we used a blender so it was silky smooth, but I’m sure it would be just as nice with a few chunks of banana inside!

• Let the batter have a little time out for 10-20 minutes so it can thicken.

• Heat a frying pan over a medium heat, and plop in a blob of coconut oil (or any oil you prefer).

• Fry generous spoonful’s of batter on both sides until golden brown, and good enough to wolf down in one bite.

• Serve with a drizzle of maple syrup and lashing of popcorn and fruit!

Easy peasey lemon squeezy!